Category Archives: Breakfast

Kozhukkatai is a traditional south Indian delicacy prepared in both sweet and savory versions. There was a stage when my son started preferring foods which he can hold and eat. Paniyaram was my instant saver on many days. One day I prepared Savory pidi Kozhukattai for us and he liked.

Knowing the fact he loves sweets and to include banana into his diet, generally I prepare sweet pidi Kozhukattai with jaggery and banana.

Its time for a breakfast recipe, today we have Chitra from Chitra Healthy Kitchen. Since we both started blogging in almost the same time, Chitra and her space is very familiar to me ever since the beginning. Chitra is a good friend of mine, she always stops by and leave her encouraging words. Chitra’s recipes perfectly fits her blog title. I admire the way she tells the healthy aspects of ingredients in her intro for each post. Knowing Chitra is a mom I appoached her for toddler friendly recipe and she instantly agreed to give me one. I was happy when I saw pancake recipe from C, my son loves pancake and I have a new way to give him apple.

Over to Chitra,

When V (Vidya) approached me for ‘toddler recipe’ was over whelmed. I tried to give my best as per possible for guest post. I delayed to share my recipe however V waited patiently and allowed me to take my own time.

V is my blogger friend and been interacting with her since I started my blogging journey. She encouraged me with her feedback for each of my recipe and can’t thank enough for that. Look forward to her support in future too.

Traditionally modern food, name of the blog itself is so attractive. So one can expect all such traditional recipes with all possible twists. I got to know lot many traditional recipes from her home town.

I wish Vidya a great success in every step of her journey personally and professionally.

Thanks V for the oppourtunity. Since kids love apple and chocolate thought of combining them to make this recipe.

For an adorable twist on the usual pancake recipe, whip up these delicious apple ring pancakes. Slice fresh apples — any variety will work. The taste? Well it’s a bit donut-ty (yes really, try it!), it’s soft and pillowy. They cook just like regular pancakes, and the apples soften slightly, so when you take your first bite, the apple is slightly crisp but oh so warm and juicy. There’s the perfect amount of sweetness.

These were drizzled with chocolate syrup as kids love chocolates and sliced almonds, pistachio. These are also great for a dessert if you wanted to serve them with ice cream.

Preparation time-10 minutes

Cooking time- 5 minutes per batch

Ingredients:

Apples-4

Oil- for toasting

For the batter:

Gram flour/besan-3/4cup

Corn starch-3-4tbsp

Any milk of choice-1/2 to 3/4cup (or more as required for the batter)

yogurt-1/2cup

Salt-a pinch

Baking powder-1/4tsp

Vanilla essence-2tsp

Honey/maple syrup-2-3tbsp

Topping:

Cooking chocolate-100gms

Chopped nuts/sprinkler

Procedure:

For the batter:

In a large bowl combine besan flour, corn starch, salt, baking powder and set aside.

In other bowl whisk yogurt, milk, vanilla essence until frothy.

Now stir in yogurt mixture to the flour mixture until a smooth batter obtained(add extra milk/yogurt if required)

Preparing apples:

Wash the apples thoroughly- pat dry and Slice the into slices which are 1/2 inch thick.

Using a circle cookie cutters remove centre of the apple –the core and seeds.

Brush some lemon juice and set aside on a paper towels to dry.

For cooking apple rings:

Heat a non-stick pan/skillet on a medium heat, spray the griddle and then Dip each apple rings in the batter and rub to fully cover it.

Transfer to the pre-heated griddle and cook as you would do a regular pancakes.

Add the dry ingredients to the wet ingredients and stir gently. Set batter aside for 10 minutes

Heat an iron skillet or a non-stick pan on low to medium heat. Reduce heat to low and pour a ladle full of batter in the center of the pan. Do not spread the batter. Allow it to spread on its own. Add little butter around the edges. Cook the pancake on low medium heat for half a minute or until bubbles appear over the pancake

When the pancake turns to a nice golden shade, flip it over and cook for half a minute and transfer to the serving plate

Aval Upma is one of the common breakfast/ evening tiffen items prepared at home. One day I saw Amma adding lemon juice into the Aval Upma and stopped eating it, as I am not a big fan of lemon flavours during those days. When I was working in IT we use to have breakfast and lunch in office as I start by 7 from home. One of my teammates always gets Poha, after seeing onions and peanuts I tasted it and that version slightly differed from the one we do in home, and also the lemon flavor was less . Inspired from that, here is my version.

Ingredients:

Aval/Poha (flattened rice) – 1 cup

Onion – 1

Green chilli – 1

Turmeric powder – a pinch

Roasted peanuts – 1/4 cup

Lemon juice – 1/4 tsp

To temper:

Oil -1 tsp

Mustard seeds – 1 tsp

Channa dal – 1 tsp

Asofetida – generous pinch

Curry leaves – few

Method:

Wash and soak the Aval, till it is well immersed in lukewarm water; let it sit for 2-3 minutes. Strain it in a colander; spread it in a plate and fluff it well

Add oil and when the oil becomes hot, add the ingredients under “to temper” and let it splutter. Add chopped onions and green chillies, sauté till the onions are cooked. Add turmeric powder and salt and cook for a minute. Add the roasted penauts

Heat an iron skillet or a non-stick pan on low to medium heat. Reduce heat to low and pour a ladle full of batter in the center of the pan. Do not spread the batter. Allow it to spread on its own. Add little butter around the edges. Cook the pancake on low medium heat for half a minute or until bubbles appear over the pancake

When the pancake turns to a nice golden shade, flip it over and cook for half a minute and transfer to the serving plate

Add the roasted rava and sauté for a minute. Add hot water, salt and ghee; close the pressure cooker, cook till the steam comes well and switch off (like we cook Idli). Open the cooker after the pressure relases

Kozhukattai is a traditional south Indian breakfast. There was a time when I used to say biggggg no to kozhukattai. Whenever my Amma prepares kozhukattai I bug her for alternative tiffen. To make me eat, instead of steaming, she grills it in tawa and I love it. Now things changed, I started experimenting various forms of Kozhukattai like Cracked Wheat Kozhukattai and Aval Pidi Kozhukattai, still this particular preparation is my favorite. Being a Mom is so challenging – now I can understand.

Arisi Kurunai Adai

Preparation Time : 5 mins | Cooking Time : 25 mins | Serves : 3

Recipe Category: Breakfast

Ingredients:

Rice – 1 cup

Scraped Coconut – 1/4 cup

Salt – as needed

Curd – 1 tbsp (Optional)

Water – 2 cups

Oil – for Grilling (I used coconut oil)

For tempering

Coconut oil – 1 tsp

Mustard Seeds – 1/4 tsp

Green Chilli – 1 (Adjust according to your taste)

Urad Dal – 1/2 tsp

Channa Dal – 1/2 tsp

Curry leaves – 1 sprig

Asafoetida – a generous pinch

Method

Pulse the Rice coarsely in a blender and transfer to a plate

Add oil to the pan. Once the oil is hot, temper with mustard seeds, urad dal, channa dal, green chilli, curry leaves and asafoetida. After it splutters, add 2 cups of water, coconut and salt. Bring to boil. Once the water starts boiling add curd and pulsed rice

Stir till all the water is absorbed and kurunai is 3/4 th cooked. Sprinkle some water if required. Switch off the heat

When you can handle the dough, take small portions and make small balls (if required use water) and flatten it. Add oil to the tawa and grill it both sides. Serve warm with chutney

My Notes:

I have used rice, instead Aval, oats, cracked wheat or any other grain can also be used